French meat dishes

(, ; ; ) is a French dish of slowly boiled meat and vegetables, usually served as two courses: first the broth (bouillon) and then the meat (bouilli) and vegetables. The dish is familiar throughout France and has many regional variations. The best-known have beef as the main meat, but pork, chicken, and sausage are also used.

meat pie with a crust or topping of mashed potato

thumb|Grilled pork braciola Braciola (; : braciole, ) may refer to several distinct dishes in Italian cuisine.